Labo VinMalic acid
COOH-CH2-CHOH-COOH
MM = 134 ; 1 Eq = 67 g
Malic acid can be encountered in almost all the fruits (10 to 40% of total acidity in grape). During the alcoholic fermentation, the yeasts partly transform it in alcohol and CO2. Some anaerobic bacteria break it up in lactic acid and CO2 (the malolactic fermentation). It is thus a less stable acid than tartaric acid. Malic acid favours esters formation during fermentation. 1 g malic acid equals 1.119 g tartaric acid.